JPS62220147A - Edible spread - Google Patents
Edible spreadInfo
- Publication number
- JPS62220147A JPS62220147A JP62036866A JP3686687A JPS62220147A JP S62220147 A JPS62220147 A JP S62220147A JP 62036866 A JP62036866 A JP 62036866A JP 3686687 A JP3686687 A JP 3686687A JP S62220147 A JPS62220147 A JP S62220147A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- aqueous phase
- starch
- edible spread
- spread according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013336 milk Nutrition 0.000 claims abstract description 39
- 239000008267 milk Substances 0.000 claims abstract description 39
- 210000004080 milk Anatomy 0.000 claims abstract description 39
- 235000013365 dairy product Nutrition 0.000 claims abstract description 16
- 239000008346 aqueous phase Substances 0.000 claims description 23
- 229920002472 Starch Polymers 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 16
- 239000002253 acid Substances 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 12
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 10
- 235000015155 buttermilk Nutrition 0.000 claims description 8
- 239000012071 phase Substances 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019871 vegetable fat Nutrition 0.000 claims description 7
- 235000013351 cheese Nutrition 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 4
- 244000172809 Leuconostoc cremoris Species 0.000 claims description 4
- 235000017632 Leuconostoc cremoris Nutrition 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 4
- 239000003349 gelling agent Substances 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- 150000007513 acids Chemical class 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 239000007762 w/o emulsion Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 241000194017 Streptococcus Species 0.000 claims 7
- 241000192132 Leuconostoc Species 0.000 claims 2
- 241000894006 Bacteria Species 0.000 claims 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 230000008719 thickening Effects 0.000 claims 1
- 238000000909 electrodialysis Methods 0.000 abstract description 14
- 230000002906 microbiologic effect Effects 0.000 abstract description 3
- 235000015140 cultured milk Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 15
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 239000000839 emulsion Substances 0.000 description 7
- 235000014121 butter Nutrition 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- 230000000721 bacterilogical effect Effects 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013310 margarine Nutrition 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000003456 ion exchange resin Substances 0.000 description 4
- 229920003303 ion-exchange polymer Polymers 0.000 description 4
- 239000003264 margarine Substances 0.000 description 4
- 230000020477 pH reduction Effects 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000001450 anions Chemical class 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 230000002328 demineralizing effect Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- CHRJZRDFSQHIFI-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;styrene Chemical compound C=CC1=CC=CC=C1.C=CC1=CC=CC=C1C=C CHRJZRDFSQHIFI-UHFFFAOYSA-N 0.000 description 1
- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 239000002174 Styrene-butadiene Substances 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000010480 babassu oil Substances 0.000 description 1
- 230000033558 biomineral tissue development Effects 0.000 description 1
- MTAZNLWOLGHBHU-UHFFFAOYSA-N butadiene-styrene rubber Chemical compound C=CC=C.C=CC1=CC=CC=C1 MTAZNLWOLGHBHU-UHFFFAOYSA-N 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000003014 ion exchange membrane Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical compound C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 125000001453 quaternary ammonium group Chemical group 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011115 styrene butadiene Substances 0.000 description 1
- 229920003048 styrene butadiene rubber Polymers 0.000 description 1
- 125000001174 sulfone group Chemical group 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/144—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by electrical means, e.g. electrodialysis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
- A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
- A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
- Internal Circuitry In Semiconductor Integrated Circuit Devices (AREA)
- Mechanical Treatment Of Semiconductor (AREA)
- Magnetic Heads (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はスプレッドが長IIシェルフライフ、すなわち
6遍又はそれより永く微生物の生育による劣化を示さな
い、を有る、ことを意味る、良好な微生物学的安定性を
有る、スプレッドに関る、。DETAILED DESCRIPTION OF THE INVENTION The present invention provides that the spread has good microbiological stability, meaning that it has a long shelf life, i.e. shows no deterioration due to microbial growth for six months or longer. , concerning spreads.
本発明は特に新鮮な酪農的味を有る、油−および水−含
有スプレッドに関し、6.0より低く、好マシクハ4.
0〜5.8(7)wAIIII(7)I)He有スル水
性相に分散又は溶解した乳タン白を含有る、。The present invention particularly relates to oil- and water-containing spreads with a fresh dairy taste, lower than 6.0, and with a favorable mass rating of 4.
0 to 5.8(7)wAIII(7)I) Contains milk proteins dispersed or dissolved in a He-containing aqueous phase.
低pHは生成物の微生物学的安定性に非常に寄与し、従
って望ましい。しかしこのような低pHを有る、スプレ
ッドに関連る、不利はこれらの味が酸っばいことである
。Low pH greatly contributes to the microbiological stability of the product and is therefore desirable. However, the disadvantage associated with spreads having such a low pH is that they taste sour.
従って、味はあまり酸味が強くなく、しかしこれらのp
Hは上記範囲内にあるWloおよびO/Wエマルジョン
スプレッドを供る、ことが本発明の目的である。Therefore, the taste is not very sour, but these p
It is an object of the present invention to provide a Wlo and O/W emulsion spread where H is within the above range.
環mi度および冷蔵庫温度の双方で良好なフレーバ遊離
性および良好な安定性を示すバタ一様スプレッド、特に
w10エマルジョンスプレッドを供る、ことが本発明の
別の目的である。It is another object of the present invention to provide a butter-like spread, especially a W10 emulsion spread, which exhibits good flavor release and good stability both at ambient temperature and refrigerator temperature.
上記要求をかなえる食用の油−および水−含有スプレッ
ドを得ることができた。このスプレッドはミネラルを除
去し、脱酸した乳又は乳製品を含有る、、6.0より低
く、好ましくは4.0〜5.8の範囲のpHを有る、水
性相を含むことを特徴とる、。It was possible to obtain an edible oil- and water-containing spread that meets the above requirements. The spread is characterized in that it comprises an aqueous phase containing demineralized and deacidified milk or milk products, with a pH below 6.0, preferably in the range 4.0 to 5.8. ,.
乳又は乳製品とは全乳、脱脂乳、ホエイ、バター漿液又
は膜−濾過孔を含むこれらの濃縮物、バターミルク、ク
リーム、ヨーグルト、チーズおよびクオーク(quar
k )と理解し、これらは任意にはさらにフレーバ付与
剤、例えば糖又はココア、および保存料を含むことがで
きる。Milk or dairy products include whole milk, skimmed milk, whey, butter serum or membrane-filtering concentrates thereof, buttermilk, cream, yogurt, cheese and quark.
k), which can optionally also contain flavoring agents, such as sugar or cocoa, and preservatives.
ミネラル除去および脱酸とは出発材料に初めに含まれる
すべての酸およびすべての塩を除去る、ことを必ずしも
意味る、ものではなく、むしろ始めの酸および塩量の8
0%より少なく、好ましくは0.5〜70%を含有る、
ように乳および乳製品を処理る、ことを意味る、。初め
の酸および温石の90%又はそれより多い伍の減少が理
想的であるが、一層多く時間がかかる。Mineralization and deacidification does not necessarily mean, but rather removes all acids and all salts initially present in the starting material, but rather
containing less than 0%, preferably 0.5-70%,
This means that, in order to process milk and dairy products. A reduction of 90% or more of the initial acid and hot stone is ideal, but takes more time.
説vi/ミネラル除去は本発明によるエマルジョンの水
性相として使用る、ことができ、この相は40ミリ当吊
酸/υより少なく、好ましくは1〜25ミリ当II M
/ Kgを含有る、乳又は乳製品を得るに十分な時間
性なわれる。Theory vi/Mineral removal can be used as the aqueous phase of the emulsion according to the invention, this phase containing less than 40 mmol/υ, preferably from 1 to 25 mm/II M
/ Kg containing milk or milk products for a sufficient period of time.
乳又は乳製品のミネラル除去は
0〜950、好ましくは
0〜350Img カリウム/Kg、0〜500.好ま
しくは
0〜15019 ナトリウム/Kg、0〜720、好
ましくは
0〜150η カルシウム/に9、
0〜80、好ましくは
0〜20mg マグネシウム/Kg、
0〜800、好ましくは
0〜200!IIg クロリド/Kg、0〜8001好
ましくは0〜600119 燐/に9、(有機+無4
!1)
0〜1000、好ましくは
0〜400sy サイトレート/に9、および0〜1
0000、好ましくは
0〜2500aI!F ラクテート/に9を得るに十分
な時間性なわれる。Mineral removal from milk or dairy products is from 0 to 950, preferably from 0 to 350 Img Potassium/Kg, from 0 to 500. Preferably 0-15019 Sodium/Kg, 0-720, preferably 0-150η Calcium/9, 0-80, preferably 0-20 mg Magnesium/Kg, 0-800, preferably 0-200! IIg Chloride/Kg, 0-8001 preferably 0-600119 Phosphorus/9, (organic + non-4
! 1) 0-1000, preferably 0-400sy cytrate/9, and 0-1
0000, preferably 0-2500aI! F lactate / is given enough time to obtain 9.
ミネラル除去/脱酸はイオン交換樹脂処理又は電気透析
により行なうことができる。Mineral removal/deacidification can be performed by ion exchange resin treatment or electrodialysis.
本発明によるミネラル除去/脱酸乳製品は例えばS R
T I (5ociete de Recherche
sTechniqueset Industriel
les France)又1081C3(米国)により
市販される装置を使用る、電気透析により得ることが好
ましい。Demineralized/deacidified dairy products according to the invention are, for example, S R
T I (5ociete de Recherche
sTechniqueset Industry
Preferably, it is obtained by electrodialysis using equipment marketed by les France) and 1081C3 (USA).
有用なイオン交換膜はイオン交換基としてスルホン基を
持つスチレンジビニルベンゼンおよびスチレンブタジェ
ンタイプのカチオン膜および同じタイプであるが第4級
アンモニウム基を持つアニオン膜を含む。これらの膜は
例えばモリナガおよびアサヒ化成により市販されるもの
である。Useful ion exchange membranes include styrene divinylbenzene and styrene butadiene type cation membranes with sulfone groups as ion exchange groups and anion membranes of the same type but with quaternary ammonium groups. These membranes are commercially available, for example, from Morinaga and Asahi Kasei.
電気透析は一般に0〜35℃の範囲の温度で行なわれる
。より高温は時間の短縮に寄与る、が、より低温はタン
白の凝固、細菌学的問題および膜の目詰まりの回避を助
ける。従って電気透析は0〜20℃、理想的には5〜1
5℃で行なうことが好ましい。Electrodialysis is generally carried out at temperatures ranging from 0 to 35°C. Higher temperatures contribute to shorter times, while lower temperatures help avoid protein coagulation, bacteriological problems and membrane clogging. Therefore, electrodialysis should be carried out at 0-20℃, ideally at 5-1
Preferably, it is carried out at 5°C.
タン白の分散/可溶化を達成し、膜の目詰まりを回避る
、ために、ミネラル除去処理前に乳製品を均質化る、こ
とが非常に適切であることがわかった。In order to achieve protein dispersion/solubilization and avoid membrane clogging, it has been found to be very suitable to homogenize the dairy product before the mineral removal treatment.
均質化は加圧下で、例えば100〜200バールで行な
うことが好ましい。Homogenization is preferably carried out under pressure, for example from 100 to 200 bar.
本発明による食用スプレッドは好ましくは12酸、ミネ
ラル除去の生物学的酸性化乳又は乳製品を含有る、水性
相を含み、これらはバタ一様性、タン白の微細沈澱、抗
菌因子の生成および甘味の減少を生ずるラクトースの減
少に非常に寄与る、からである。The edible spread according to the invention preferably comprises an aqueous phase containing a 12-acid, demineralized biologically acidified milk or dairy product, which improves butter uniformity, fine precipitation of proteins, production of antimicrobial factors and This is because it greatly contributes to the reduction of lactose, which results in a reduction in sweetness.
本発明のエマルジョンの水性相はもつとも一般形の方法
により得られる:
(1)乳又は全乳、脱脂乳、ボエイ、バターミルクおよ
びバター漿液およびこれらの濃縮物からの乳製品を細菌
学的に酸性化し、および/又は5.8より低く、好まし
くは2.5〜5.5の範囲のpHを得るために酸又はグ
ルコノデルタ−ラクトンのような酸発生物質を添加る、
ことにより酸性化し、
(2)酸性化乳製品をミネラル除去/脱酸処理にかけ、
5.8より低く、好ましくは4.0〜5.8の範囲のp
Hを有し、40ミリ当m酸//C’jより少ない酸を含
有る、製品を得る。The aqueous phase of the emulsion according to the invention is obtained by a method of the general type: (1) bacteriologically acidifying milk or milk products from whole milk, skimmed milk, boey, buttermilk and butter serum and their concentrates; and/or adding an acid or an acid generator such as glucono delta-lactone to obtain a pH below 5.8, preferably in the range 2.5 to 5.5.
(2) subjecting the acidified dairy products to mineral removal/deacidification treatment;
p lower than 5.8, preferably in the range 4.0 to 5.8
A product is obtained having H and containing less than 40 mEq acid//C'j.
さらに特定すれば、上記概説方法を行なう2つの方法が
ある。More specifically, there are two ways to perform the method outlined above.
第一の方法は:
(1) 乳又は乳製品を酸又は酸発生物質により酸性
化して5.5以下のDIを得、
(2) 酸性生乳又は乳製品をミネラル除去/lB2
1iQ処理にかけ、
(3) 必要の場合、アルカリ性物質を添加してpH
を5.5以上、好ましくは5.8〜6.8の値に上げ、
そして必要の場合混合物を殺菌し、(4) 混合物の
細菌学的酸性化を達成る、、ことを含む。The first method is: (1) acidifying the milk or dairy product with an acid or an acid generator to obtain a DI of 5.5 or less; (2) demineralizing the acidified raw milk or dairy product/lB2
(3) If necessary, add an alkaline substance to adjust the pH.
to a value of 5.5 or more, preferably 5.8 to 6.8,
and sterilizing the mixture, if necessary, (4) achieving bacteriological acidification of the mixture.
この方法に関連る、利点はこの方法により得た製品のす
ぐれたテキスチャーにある。An advantage associated with this method lies in the excellent texture of the product obtained by this method.
第二の方法は二
(1)乳又は乳製品を細菌学的に酸性化し、次に(2)
細菌学的酸性生乳又は乳製品をミネラル除去/脱酸
処理にかける、
ことを含む。The second method is to (1) acidify the milk or milk product bacteriologically and then (2)
Bacteriological acidification involves subjecting raw milk or milk products to demineralization/deacidification treatment.
細菌学的酸性化は5treptococcus Iac
tis。Bacteriological acidification is 5treptococcus Iac
tis.
5treptococcus creIIloris、
5treptococcusdiacctyllac
tis、 Leuconostoc cremoris
。5treptococcus creIIloris,
5treptococcus diacctyllac
tis, Leuconostoc cremoris
.
LeuCOnStOCmesentcroides、
5treptococcuscitrophilus、
5treptococcus thermophil
us。LeuCONStOCmesentcroides,
5treptococcus citrophilus,
5treptococcus thermophile
us.
Lactobacillus bulgaricus、
Lactobacillusacidophilus
、 Bifidobacterium bifidu
s。Lactobacillus bulgaricus,
Lactobacillus acidophilus
, Bifidobacterium bifidu
s.
Bifidobacteriun+ 1nfanti
s、Lactobacillushelveticus
、 Lactobacillus caseiおよびP
r0piOnibaCteriull sherman
iiから選択したカルチャーにより行なうことが好まし
い。Bifidobacterium + 1nfanti
Lactobacillus helveticus
, Lactobacillus casei and P
r0piOnibaCteriull sherman
It is preferable to use a culture selected from ii.
好ましいカルチャーは5treptococcusdi
acetyllactis、 Leuconostoc
cremoris。The preferred culture is 5treptococcus
acetyllactis, Leuconostoc
cremoris.
5trQDtOCOCC1lS CrelllOri
S又はこれらの混合物から成り、これらは高量のジアセ
チルを生成る、。5trQDtOCOCC1lS CrellOri
S or mixtures thereof, which produce high amounts of diacetyl.
好ましいスプレッドは0.1〜150mg/Kg、好ま
しくは1〜40■/Kgのジアセチルを含有る、水性相
を含む。A preferred spread comprises an aqueous phase containing from 0.1 to 150 mg/Kg, preferably from 1 to 40 mg/Kg of diacetyl.
細菌学的酸性化の間又は後に、ジアセチルレベルを増加
させるために乳又は乳製品に好ましくは加圧下に通気る
、ことが非常に有用であることもわかった。It has also been found to be very useful to aerate the milk or milk product, preferably under pressure, to increase diacetyl levels during or after bacteriological acidification.
これを達成る、別法は例えば50〜90℃の範囲の温度
に混合物を加熱る、ことにある。An alternative way of achieving this consists in heating the mixture to a temperature in the range of, for example, 50 to 90°C.
高レベルのアセチルを達成る、尚別の方法は混合物を醗
酵させ、任意には1.0〜4.5、好ましくは2.0〜
3.0の範囲のpHを達成る、ために特別最の酸、例え
ば乳酸、塩酸又はクエン酸を添加る、ことにある。Yet another method of achieving high levels of acetyl is to ferment the mixture, optionally from 1.0 to 4.5, preferably from 2.0 to
To achieve a pH in the range of 3.0, special acids such as lactic acid, hydrochloric acid or citric acid are added.
このような処理は次の通気又は加熱処理、又は通気およ
び加熱処理の双方と組み合せることができる。Such treatment can be combined with subsequent aeration or heat treatment, or both aeration and heat treatment.
このようなジアセチル生産の増加処理は、結局はフレー
バの損失となる電気透析中のジアセチルの損失を回避る
、のに非常に有用であることがわかった。Such treatments to increase diacetyl production have been found to be very useful in avoiding loss of diacetyl during electrodialysis, which ultimately results in loss of flavor.
上記のように製造したミネラル除去、脱酸乳製品はさら
に蒸発、逆浸透、限外濾過、35〜85℃の加熱、等電
沈澱、次に分離又は濾過、又はこれらの技術の組み合せ
により濃縮し、チーズ、クオークなどを得ることができ
る。これらは本発明のw/oエマルジヨンスプレッドの
分散水性相の成分として使用る、ことができる。The demineralized, deacidified dairy products produced as described above are further concentrated by evaporation, reverse osmosis, ultrafiltration, heating between 35 and 85°C, isoelectric precipitation, followed by separation or filtration, or a combination of these techniques. , cheese, quark, etc. These can be used as components of the dispersed aqueous phase of the w/o emulsion spreads of the invention.
本発明による食用スプレッドの水性相は増粘剤およびゲ
ル化剤、例えばCMC、グアールガム、カラギーナン、
ロカストビーンガム、キナンタンガム、澱粉およびゼラ
チンのような粘度−増加剤を含むことができる。The aqueous phase of the edible spread according to the invention contains thickeners and gelling agents, such as CMC, guar gum, carrageenan,
Viscosity-enhancing agents such as locust bean gum, quinanthan gum, starch and gelatin may be included.
これらの物質は環境温度および冷蔵温度で貯蔵生製品の
安定性およびテキスチャーを改良る、。These substances improve the stability and texture of raw products, when stored at ambient and refrigeration temperatures.
好ましいゲル化剤はゼラチン、澱粉又はこれらの混合物
から成り、これは貯蔵中およびスプレッドの伸展中安定
性を付与し、特にw7oエマルジョンスプレッドの消費
中フレーバの遊離を増強る、。それはこれらが分散水性
相を粗くし、消費時にエマルジョンの破壊に寄与る、か
らである。Preferred gelling agents consist of gelatin, starch or mixtures thereof, which impart stability during storage and spreading of the spread, and particularly enhance flavor release during consumption of the w7o emulsion spread. This is because they coarsen the dispersed aqueous phase and contribute to the breakdown of the emulsion upon consumption.
澱粉は米澱粉、カラスムギ澱粉、ト・クモロコシ澱勅、
小麦澱粉、リン酸ジー澱粉、アジピン酸アセチル化ジー
澱粉、リン酸ヒドロキシプロピルジー澱粉およびリン酸
アセチル化ジー澱粉から成る群から選択る、ことが好ま
しい。Starch is rice starch, oat starch, corn starch,
Preferably, it is selected from the group consisting of wheat starch, phosphate starch, adipate acetylated starch, hydroxypropyl phosphate starch and phosphate acetylated starch.
ゼラチンの適当な濃度は0.5〜5%、好ましくは1〜
3%の範囲である。A suitable concentration of gelatin is 0.5-5%, preferably 1-5%.
The range is 3%.
澱粉の適当な濃度はスプレッド全量規準で1〜5%、好
ましくは1.5〜4重1%の範囲である。A suitable concentration of starch is in the range of 1 to 5%, preferably 1.5 to 4% by weight, based on the total weight of the spread.
エマルジョンはそれ自体既知の方法で、例えば^、 A
ndersonおよびP、旧+ 11alsによるr
Margarine J 、第2改訂版、Per(ta
lon Press。Emulsions are made in a manner known per se, e.g.
r by Anderson and P, old + 11als
Margarine J, 2nd revised edition, Per(ta)
lon Press.
London、 1965の第3章に記載されるよう
な方法により水性相を脂肪相により乳化る、ことにより
製造されると考えられる。London, 1965, Chapter 3, by emulsifying an aqueous phase with a fatty phase.
脂肪相は植物脂肪および動物脂肪を含むことができる。The fatty phase can include vegetable fats and animal fats.
これらの脂肪は水素添加、エステル交換又は分画る、こ
とができる。These fats can be hydrogenated, transesterified or fractionated.
官能的および経済的理由で、植物脂肪およびバター脂肪
の混合物が好ましい。For organoleptic and economical reasons, mixtures of vegetable fats and butterfats are preferred.
植物脂肪はトウモロコシ油、大豆油、ナタネ油、ヒマワ
リ油、パーム油、ココナツト油、パーム核油、ババス油
をこれらの天然形又はランダム化又は分画形で含むこと
ができる。Vegetable fats can include corn oil, soybean oil, rapeseed oil, sunflower oil, palm oil, coconut oil, palm kernel oil, babassu oil, in their natural form or in randomized or fractionated form.
もつとも適当な脂肪混合物は目的とる、最終製品の性質
による。20〜90%、好ましくは30〜65%の範囲
の脂肪レベルを有る、マーガリンおよび脂肪減少製品の
スプレッドに対る、非常に適当な可塑性脂肪混和物は上
記参考書
「Margarine Jに見出すことができる。However, the appropriate fat mixture will depend on the desired nature of the final product. Very suitable plastic fat admixtures for spreads of margarines and fat-reducing products with fat levels in the range 20-90%, preferably 30-65% can be found in the above-mentioned reference book "Margarine J". .
本発明は数例に例示される。The invention is illustrated by several examples.
例 1 乳を90℃で5分間殺菌し、その後20℃に冷却した。Example 1 The milk was pasteurized at 90°C for 5 minutes and then cooled to 20°C.
乳は5treptococcus diacetyll
actis。The milk is 5treptococcus diacetyl.
actis.
teuconostoc cremorisおよびSt
reptococcuscremorisを含む市販品
として入手できるカルチャーを接種し、−夜醗解してp
H=4.50の酸性化脱脂乳を得た。teuconostoc cremoris and St.
A commercially available culture containing L. reptococcus cremoris was inoculated and incubated overnight.
Acidified skim milk with H=4.50 was obtained.
次いでflAM乳は150バールで均質化した。The flAM milk was then homogenized at 150 bar.
81W#乳は5RTI(フランス)が製造し市販る、、
30個のセルの対のアニオンおよびカチオン膜(アサヒ
からのタイプSelemion、日本)を備えたAQu
ALIZERPIG t’電気透析した。81W# milk is manufactured and marketed by 5RTI (France).
AQu with 30 cell pairs of anion and cation membranes (type Selemion from Asahi, Japan)
ALIZERPIG t' electrodialyzed.
電気透析は1.5V/セル対の電圧で30℃で1時間行
なった。試料を採取し、酸度、電導度およびジアセチル
含量をチェックした。1時間後、電導度は約1.8mS
から約0.04m5に減少した。Electrodialysis was performed at 30° C. for 1 hour at a voltage of 1.5 V/cell pair. Samples were taken and checked for acidity, conductivity and diacetyl content. After 1 hour, the conductivity is about 1.8mS
The area decreased from 0.04m5 to approximately 0.04m5.
pHは僅かに4.4に下った。苛性ソーダを使用る、中
性までの乳の滴定は滴定酸含量は約81ミリ当ffi
/ Klから約24ミリ当II / Klに減少る、こ
とを示した。The pH dropped slightly to 4.4. Titration of milk to neutrality using caustic soda yields a titratable acid content of approximately 81 mEffi.
/Kl to approximately 24 mm/Kl.
電気透析後製品は約2.5tyt/Ksジアセチルを含
有した。The product after electrodialysis contained approximately 2.5 tyt/Ks diacetyl.
電気透析前および後の乳製品の分析は次の組成を示した
:
前 後1267I
IIgK/KgTray KlKg362IRgN
a/Ky 12119N a/Kg
9234 Ca/Kg 2mg
Ca/Kg120mg M O/にt
15119 MQ/Kg1000mgCI−
/に9 50qC1” /Kg900qP/に
9 3GGIIgP/に9”300■ サイ
トレート tooay サイトレート/に9
/に9840G119 ラクテ
ート 12019 ラクテート/ Kl
/ Kl(傘有機+無timの合計)
次の組成を有る、脂肪を減少したw/oエマルジヨンス
プレッドを!!1造した:
脂肪相 重量%
バター脂肪 20植物脂肪0
20
レシチン 0.1ベーター
カロチン 0.15モノグリセリド
0・2水性相(+)114.7>
塩
0.35ソルビン酸カリ
0.13ゼラチン 2.0米
澱粉 2.5電気透析した
カルチャー乳(十分量)を100%まで。Analysis of the dairy product before and after electrodialysis showed the following composition: Before After 1267I
IIgK/KgTray KlKg362IRgN
a/Ky 12119N a/Kg
9234 Ca/Kg 2mg
Ca/Kg120mg M O/ton
15119 MQ/Kg1000mgCI-
/9 50qC1" /Kg900qP/9 3GGIIgP/9"300■ Site rate tooay Site rate/9
/9840G119 Lactate 12019 Lactate/Kl
/ Kl (total of umbrella organic + non-tim) Reduced fat w/o emulsion spread with the following composition! ! 1 made: Fat phase Weight % Butterfat 20 Vegetable fat 0
20 Lecithin 0.1 beta carotene 0.15 monoglyceride
0.2 Aqueous phase (+) 114.7> Salt
0.35 Potassium sorbate
0.13 Gelatin 2.0 Rice starch 2.5 Electrodialyzed culture milk (sufficient amount) up to 100%.
スプレッドは水性相と脂肪相をボテータ(商標)で通例
方法で乳化して製造した。The spread was prepared by emulsifying the aqueous and fatty phases in a Votator™ in the customary manner.
O植物脂肪は43℃の融点まで水素添加したパーム油お
よび大豆油の20/80混合物から成るものであった。The O vegetable fat consisted of a 20/80 mixture of palm oil and soybean oil hydrogenated to a melting point of 43°C.
例 2
出発材料としてバター乳を使用して例1を反復した。醗
酵孔は2時間烈しく攪拌る、ことにより通気し、次に1
00バールで均質化した。Example 2 Example 1 was repeated using buttermilk as starting material. The fermentation hole was aerated by vigorous stirring for 2 hours, then 1 hour.
Homogenized at 00 bar.
1時間の電気透析中型導度は1.7mSから0.131
13に減少した。pHは4.5から4.6に上昇した。Conductivity during electrodialysis for 1 hour is 1.7 mS to 0.131
It decreased to 13. The pH increased from 4.5 to 4.6.
酸の滴定量(中性まで)は約88ミリ当ffi / K
’Jから約23ミリ当ffi / K9に減少した。乳
1ffiは7500119/Kgtfiら100111
97に9に減少した。The acid titer (to neutrality) is approximately 88 mEffi/K
'J reduced to about 23mm hit ffi/K9. Milk 1ffi is 7500119/Kgtfi et al. 100111
It decreased to 9 in 97.
電気透析前および後のジアセチル含量は約5.0a!J
/Kyであった。電気透析バター乳の分析は次の組成を
示した:
カルシウム 2 mg/ K9マ
グネシウム 32WI/Kyカ
リウム 8.4■/に9ナ
トリウム ゛ 3.2WI/に9燐
400tty/Kg<有機+無11)サ
イトレート 04 / Kgク
ロリド 50I#g/Kg電
気透析カルチャーバター乳を電気透析カルチャー乳の代
りに使用したことを除いて、例1と同じ組成の脂肪を減
少したスプレッドを製造した。The diacetyl content before and after electrodialysis is about 5.0a! J
/Ky. Analysis of the electrodialyzed butter milk showed the following composition: Calcium 2 mg/K9 Magnesium 32WI/Ky Potassium 8.4■/9 Sodium ゛ 3.2WI/9 Phosphorus 400tty/Kg <organic + non-organic 11) sites A reduced fat spread of the same composition as Example 1 was prepared, except that Rate 04/Kg Chloride 50I#g/Kg electrodialysis cultured buttermilk was used in place of electrodialysis cultured milk.
パネルの結果は例1の場合と同様に満足できるものであ
った。The panel results were as satisfactory as in Example 1.
例 3 例1を反復してマーガリンを製造した。Example 3 Example 1 was repeated to make margarine.
マーガリンの組成は: 脂肪相 重量% バター脂肪 40 植物脂肪 40 レシチン 0.1 ベーターカロチン 0.15 モノグリセリド 0.2 水性相(pH14,7> 塩 0.35 ソルビン酸カリ 0.13 電気透析カルチヤー乳(十分量)を100%まで。The composition of margarine is: Fat phase weight% Butterfat 40 Vegetable fat 40 Lecithin 0.1 Beta carotene 0.15 Monoglyceride 0.2 Aqueous phase (pH 14,7> Salt 0.35 Potassium sorbate 0.13 Electrodialysis culture milk (sufficient amount) up to 100%.
パネルの結果は非常に満足できるものであった。The results of the panel were very satisfactory.
例 4
例1の電気透析した酸性乳(pH4,4)を約35℃に
ゆっくり加熱し、凝固物は次に55℃に加熱し、濾過し
てコツテージチーズに似たチーズを得た。Example 4 The electrodialyzed acid milk (pH 4.4) of Example 1 was slowly heated to about 35°C and the coagulum was then heated to 55°C and filtered to obtain a cheese resembling cottage cheese.
このコツテージチーズはホバートミキサーでバターと混
合して(重量化70/30 )スプレッドを得た。This cottage cheese was mixed with butter (70/30 by weight) in a Hobart mixer to obtain a spread.
スプレッドは製品のフレーバを判定る、消費者のパネル
に渡した。製品のフレーバは、酸味を含まず非常に満足
できるものであった。The spread was passed to a panel of consumers who judged the product's flavor. The flavor of the product was very satisfactory with no sourness.
例 5
IN HCj!によりD115.2に酸性化した酪農
クリーム(39%脂肪)はカチオンおよびアニオンイオ
ン交換樹脂の混合物により処理した[1009 / 8
gカチオンイオン交換樹脂(+−1+形)タイプAG
50W−X8(BIO−RADから)、1209/に
3アニオンイオン交換樹脂(OH−形)タイプAG
2−X8(BIO−RADから)、35℃10分]。イ
オン交換樹脂は篩別し、冷却したクリームは例4で使用
したタイプの商業的に入手できる酸性クリームカルチャ
ーを接種した。Example 5 IN HCj! Dairy cream (39% fat) acidified to D115.2 by [1009/8
gCation ion exchange resin (+-1+ type) type AG
50W-X8 (from BIO-RAD), 1209/3 anion ion exchange resin (OH-type) type AG
2-X8 (from BIO-RAD), 35°C 10 min]. The ion exchange resin was sieved and the cooled cream was inoculated with a commercially available acidic cream culture of the type used in Example 4.
熟成は12℃で16時間行なった。生成る、酸性クリー
ムは4.50のpHを有した。Aging was performed at 12°C for 16 hours. The resulting acidic cream had a pH of 4.50.
クリームは連続的チャーン装置を使用しバターを得るた
めにワークした。非常にやわらかい、酸味のないI)8
4.5を有る、バターを生成した。製品のシェルフ安定
性はすぐれていた。The cream was worked to obtain butter using a continuous churn device. Very soft, no acidity I)8
Produced butter with a rating of 4.5. The shelf stability of the product was excellent.
Claims (16)
0ミリ当量酸/Kgより少ない酸を含有するミネラル除
去、脱酸した乳又は乳製品を含む6.0を超えないpH
を有する水性相を特徴とする、上記食用スプレツド。(1) An oil- and water-containing edible spread, comprising:
Contains demineralized, deacidified milk or milk products containing less than 0 milliequivalent acid/Kg pH not exceeding 6.0
An edible spread as described above, characterized in that the aqueous phase has an aqueous phase.
、バター乳類および膜−濾過乳、バター乳を含むこれら
の濃縮物、クリーム、ヨーグルト、チーズおよびクオー
クから成る群から選択し、任意にはフレーバ付与剤およ
び保存料を含有する、特許請求の範囲第1項記載の食用
スプレツド。(2) The milk or milk product is selected from the group consisting of whole milk, skim milk, whey, butter milk, butter milks and membrane-filtered milk, their concentrates including butter milk, cream, yogurt, cheese and quark. An edible spread according to claim 1, optionally containing flavoring agents and preservatives.
許請求の範囲第1項記載の食用スプレツド。(3) The edible spread according to claim 1, wherein the pH of the aqueous phase is in the range of 4.0 to 5.8.
特許請求の範囲第1項記載の食用スプレツド。(4) the aqueous phase contains 1 to 25 meq. acid/Kg;
An edible spread according to claim 1.
製品に含まれる酸および塩量の80%より少なく、好ま
しくは0.5〜70%量を含むミネラル除去、脱酸した
乳又は乳製品を含有する、特許請求の範囲第1項記載の
食用スプレツド。(5) The aqueous phase contains less than 80%, preferably 0.5 to 70% of the amount of acids and salts contained in the milk or milk products without removing the corresponding minerals, demineralized, deacidified milk or milk products. The edible spread according to claim 1, which contains the following.
機+無機) 0〜1000、好ましくは 0〜400mgサイトレート/Kg、および0〜100
00、好ましくは 0〜2500mgラクテート/Kg を含有する、特許請求の範囲第1項記載の食用スプレツ
ド。(6) The aqueous phase is: 0-950, preferably 0-350 mg potassium/Kg, 0-500, preferably 0-150 mg sodium/Kg, 0-720, preferably 0-250 mg calcium/Kg, 0-80, Preferably 0-20 mg magnesium/Kg, 0-800, preferably 0-200 mg chloride/Kg, 0-800, preferably 0-600 mg phosphorus/Kg, (organic + inorganic) 0-1000, preferably 0-400 mg site Rate/Kg, and 0-100
Edible spread according to claim 1, containing 0.00, preferably 0 to 2500 mg lactate/Kg.
actis,Streptococcus diace
tyllactis,Streptococcuscr
emoris,Streptococcus arom
aticus,Streptococcus citr
ophilus,Betacoccuscremori
s,Leuconostoc citrovorum,
Leuconostoc cremoris,Lact
obacillushelveticus,Lacto
bacillus caseiおよびPropioni
bacterium shermaniiから選択され
た細菌カルチャーにより酸性化する、特許請求の範囲第
1項記載のミネラル除去、脱酸した乳又は乳製品。(7) Milk or dairy products are Streptococcus l.
actis, Streptococcus diace
tyllactis, Streptococcus cr.
Streptococcus arom
Streptococcus citr
Ophilus, Betacoccus cremori
s, Leuconostoc citrovolum,
Leuconostoc cremoris,Lact
obacillus helveticus, Lacto
bacillus casei and propioni
Demineralized, deacidified milk or milk product according to claim 1, which is acidified by a bacterial culture selected from Bacterium shermanii.
acetyllactis,Leuconostoc
cremorisおよびStreptococcus
cremorisの混合物により細菌学的に酸性化する
、特許請求の範囲第7項記載の食用スプレツド。(8) Milk or dairy products are Streptococcus
acetyllactis, Leuconostoc
cremoris and Streptococcus
8. Edible spread according to claim 7, which is bacteriologically acidified with a mixture of S. cremoris.
1〜40mg/Kgの範囲のレベルでジアセチルを含有
する、特許請求の範囲第7項記載の食用スプレツド。(9) An edible spread according to claim 7, wherein the aqueous phase contains diacetyl at a level ranging from 0.1 to 150 mg/Kg, preferably from 1 to 40 mg/Kg.
化剤の両者の混合物を含む群から選択した成分を含有す
る、特許請求の範囲第7項記載の食用スプレツド。10. An edible spread according to claim 7, wherein the aqueous phase contains an ingredient selected from the group consisting of a thickening agent, a gelling agent, and a mixture of both thickening and gelling agents.
第10項記載の食用スプレツド。(11) The edible spread according to claim 10, wherein the aqueous phase contains gelatin.
求の範囲第10項記載の食用スプレツド。(12) The edible spread of claim 10, wherein the aqueous phase contains non-crystalline hydrated starch.
澱粉、小麦澱粉、リン酸ジー澱粉、アジピン酸アセチル
化ジー澱粉、リン酸ヒドロキシプロピルジー澱粉および
リン酸アセチル化ジー澱粉から成る群から選択する、特
許請求の範囲第12項記載の食用スプレツド。(13) The starch is selected from the group consisting of rice starch, oat starch, corn starch, wheat starch, phosphate di-starch, adipate acetylated di-starch, phosphate hydroxypropyl di-starch and phosphate acetylated di-starch, patented. The edible spread according to claim 12.
ましくは40〜70%を構成し、脂肪相はスプレツド全
重量の20〜90%、好ましくは30〜65%を構成す
る、特許請求の範囲第1項記載の食用スプレツド。(14) The aqueous phase constitutes 10-80%, preferably 40-70% of the total weight of the spread, and the fatty phase constitutes 20-90%, preferably 30-65% of the total weight of the spread. The edible spread according to scope 1.
植物脂肪の混合物を含有する、特許請求の範囲第1項記
載の食用スプレツド。15. An edible spread according to claim 1, wherein the fatty phase contains butterfat, preferably a mixture of butterfat and vegetable fat.
許請求の範囲第1項記載の食用スプレツド。(16) The edible spread according to claim 1, wherein the spread comprises a w/o emulsion.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB868604133A GB8604133D0 (en) | 1986-02-19 | 1986-02-19 | Spreads |
GB8604133 | 1986-02-19 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62220147A true JPS62220147A (en) | 1987-09-28 |
JPH0679537B2 JPH0679537B2 (en) | 1994-10-12 |
Family
ID=10593341
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62036866A Expired - Lifetime JPH0679537B2 (en) | 1986-02-19 | 1987-02-19 | Edible spread |
Country Status (9)
Country | Link |
---|---|
US (1) | US5013573A (en) |
EP (1) | EP0233565B1 (en) |
JP (1) | JPH0679537B2 (en) |
AT (1) | ATE68945T1 (en) |
AU (1) | AU585695B2 (en) |
CA (1) | CA1294822C (en) |
DE (1) | DE3774146D1 (en) |
GB (1) | GB8604133D0 (en) |
ZA (1) | ZA871178B (en) |
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NL8900159A (en) * | 1989-01-23 | 1990-08-16 | Dijk Food Prod Lopik | LOW CALORIC FAT spread with a fat content of 20 to 60% by weight with gelatin and gelatinized starch. |
EP0420315B1 (en) * | 1989-05-24 | 1993-11-03 | Unilever N.V. | Spread |
EP0430329B1 (en) * | 1989-11-22 | 1995-01-25 | Unilever N.V. | Fat-continuous dispersion and method of preparing such dispersion |
DK203090A (en) * | 1990-02-28 | 1991-08-29 | Sitia Yomo Spa | LARGE MOUSE, ITS PREPARATION AND USE |
DE4115938A1 (en) * | 1991-05-16 | 1992-11-19 | Metallgesellschaft Ag | ENZYMATIC METHOD FOR REDUCING THE CONTENT OF PHOSPHORUS-CONTAINING COMPONENTS IN VEGETABLE AND ANIMAL OILS |
US5252352A (en) * | 1992-03-06 | 1993-10-12 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Process of preparing an extra lowfat spread |
US5534286A (en) | 1994-06-01 | 1996-07-09 | Monsanto Company | No-fat gellan gum spread |
SK129097A3 (en) * | 1995-03-29 | 1998-04-08 | Unilever Nv | Mixture with continuous fat phase suitable for sauces and preparation method therof sauce base composition |
ZA968210B (en) | 1995-10-02 | 1998-03-30 | Unilever Plc | Yogurt flavour composition. |
EP0766926A1 (en) * | 1995-10-02 | 1997-04-09 | Unilever N.V. | Yogurt flavour compostion |
CA2327096A1 (en) * | 1998-04-01 | 1999-10-07 | Unilever Plc | Process for preparing a spread |
WO2000016638A1 (en) * | 1998-09-17 | 2000-03-30 | Coop Schweiz | Edible water-in-oil dispersions |
US6893675B1 (en) | 2000-06-23 | 2005-05-17 | Afp Advanced Food Products Llc | Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions |
DK1406504T3 (en) * | 2001-06-25 | 2017-01-30 | Afp Advanced Food Products Llc | Compositions of imitated cheese for use in making cheese in bread form, slices, and the like, and method for making such compositions |
US20060062885A1 (en) * | 2001-06-25 | 2006-03-23 | Afp Advanced Food Products Ilc | Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions |
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US20070065563A1 (en) * | 2003-08-04 | 2007-03-22 | Freek Reckweg | Process for the preparation of an edible emulsion |
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US20050186311A1 (en) * | 2004-02-23 | 2005-08-25 | Loh Jimbay P. | Method for acidifying and preserving food compositions using electrodialyzed compositions |
US20060024412A1 (en) * | 2004-02-23 | 2006-02-02 | Kraft Foods Holdings, Inc. | Shelf-stable acidified food compositions and methods for their preparation |
US7887867B2 (en) * | 2004-02-23 | 2011-02-15 | Kraft Foods Global Brands Llc | Stabilized non-sour dairy base materials and methods for preparation |
US20060024413A1 (en) * | 2004-02-23 | 2006-02-02 | Colin Crowley | Preparation of pumpable, edible composition using electrodialysis |
US20050186312A1 (en) * | 2004-02-23 | 2005-08-25 | Kraft Foods Holdings, Inc. | Shelf-stable foodstuffs and methods for their preparation |
US20050220969A1 (en) * | 2004-02-23 | 2005-10-06 | Kraft Foods Holdings, Inc. | Shelf-stable cold-processed food compositions and methods for their preparation |
JP4911700B2 (en) * | 2004-03-31 | 2012-04-04 | 株式会社明治 | Antibacterial composition |
DE602005020476D1 (en) * | 2004-10-13 | 2010-05-20 | Unilever Nv | PLANT-RESISTANT DAMAGED OIL-IN-WATER EMULSION |
AT500990A1 (en) * | 2004-10-19 | 2006-05-15 | Hama Foodservice Gmbh | METHOD FOR PRODUCING A GREASE CARRIER, A STABILIZER BZW. A GELIERMITTEL AND A SOLVENT FOR THE STABILIZER BZW. THE FOOD SUPPLY |
FR2889650B1 (en) * | 2005-08-10 | 2009-02-06 | Gervais Danone Sa | FATTY FAT OR IMITATION OF CHOCOLATE FOR CEREAL COOKING PRODUCTS |
CN101287383B (en) * | 2005-12-12 | 2012-10-10 | 荷兰联合利华有限公司 | Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum |
PT1965671E (en) * | 2005-12-12 | 2013-08-02 | Unilever Nv | Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch |
US8460737B2 (en) * | 2006-02-08 | 2013-06-11 | Fuji Oil Company, Limited | Edible products with low content of saturated and trans unsaturated fats |
EP1932432A1 (en) * | 2006-10-25 | 2008-06-18 | Friesland Brands B.V. | Improved storage stability of micro-organisms |
US20080145497A1 (en) * | 2006-12-15 | 2008-06-19 | Jimbay Peter Loh | Food Ingredients With Reduced Sourness At Low pH |
ES2421287T3 (en) * | 2009-03-30 | 2013-08-30 | Morinaga Milk Industry Co., Ltd. | Procedure to produce desalinated milk and desalinated milk |
DK3476222T3 (en) * | 2017-10-24 | 2020-08-10 | Dmk Deutsches Milchkontor Gmbh | QUARK GROUND MASS WITH LOW MINERAL CONTENT |
DK3476223T3 (en) * | 2017-10-24 | 2020-07-20 | Dmk Deutsches Milchkontor Gmbh | QUARQUE MATERIAL WITH IMPROVED TASTE PROPERTIES (I) |
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CA773512A (en) * | 1967-12-12 | Nopco Chemical Company | Dairy product | |
FR664030A (en) * | 1927-11-16 | 1929-08-28 | Nl Naamlooze Vennootschap Fran | Process for flavoring edible fats and products containing fat such as margarine, artificial cream and the like |
DE1089253B (en) * | 1955-06-13 | 1960-09-15 | Fisons Milk Products Ltd | Production of cheese, butter, etc. Like. And margarine |
BE661395A (en) * | 1964-03-20 | |||
GB1445095A (en) * | 1972-09-01 | 1976-08-04 | Unilever Ltd | Milk products |
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NL8304133A (en) * | 1983-12-01 | 1985-07-01 | Unilever Nv | WATER-IN-OIL EMULSIONS CONTAINING HYDRATED STARCH GRAINS. |
GB8604041D0 (en) * | 1986-02-19 | 1986-03-26 | Unilever Plc | Fermented milk products |
-
1986
- 1986-02-19 GB GB868604133A patent/GB8604133D0/en active Pending
-
1987
- 1987-02-07 EP EP87101720A patent/EP0233565B1/en not_active Expired - Lifetime
- 1987-02-07 DE DE8787101720T patent/DE3774146D1/en not_active Expired - Lifetime
- 1987-02-07 AT AT87101720T patent/ATE68945T1/en not_active IP Right Cessation
- 1987-02-13 AU AU68805/87A patent/AU585695B2/en not_active Expired
- 1987-02-18 CA CA000530012A patent/CA1294822C/en not_active Expired - Lifetime
- 1987-02-18 ZA ZA871178A patent/ZA871178B/en unknown
- 1987-02-19 JP JP62036866A patent/JPH0679537B2/en not_active Expired - Lifetime
-
1989
- 1989-01-06 US US07/296,388 patent/US5013573A/en not_active Expired - Lifetime
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008283971A (en) * | 2007-05-16 | 2008-11-27 | Kraft Foods Research & Development Inc | Edible composition as moisture barrier and moisture resistant structure |
JP2013231162A (en) * | 2012-03-10 | 2013-11-14 | Corn Products Development Inc | Delayed gelling starch compositions |
WO2013176207A1 (en) * | 2012-05-23 | 2013-11-28 | 株式会社明治 | Spread and method for manufacturing same |
CN104320975A (en) * | 2012-05-23 | 2015-01-28 | 株式会社明治 | Spread and method for manufacturing same |
JPWO2013176207A1 (en) * | 2012-05-23 | 2016-01-14 | 株式会社明治 | Spread and manufacturing method thereof |
JP2018038435A (en) * | 2012-05-23 | 2018-03-15 | 株式会社明治 | Spread and method for producing the same |
WO2021177115A1 (en) * | 2020-03-02 | 2021-09-10 | ミヨシ油脂株式会社 | Emulsified fat composition |
Also Published As
Publication number | Publication date |
---|---|
AU585695B2 (en) | 1989-06-22 |
GB8604133D0 (en) | 1986-03-26 |
EP0233565A3 (en) | 1988-06-01 |
ATE68945T1 (en) | 1991-11-15 |
EP0233565B1 (en) | 1991-10-30 |
DE3774146D1 (en) | 1991-12-05 |
CA1294822C (en) | 1992-01-28 |
JPH0679537B2 (en) | 1994-10-12 |
EP0233565A2 (en) | 1987-08-26 |
US5013573A (en) | 1991-05-07 |
AU6880587A (en) | 1987-08-20 |
ZA871178B (en) | 1988-10-26 |
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